10-12 (1 1/4 #) tomatillos
3 serrano chili peppers
a large handful cilantro
small slice or two of onion
1 small garlic clove
1 1/2 - 2 cups crema Nortena (or media crema)
or use some type of cream
Boil the tomatillos and serrano chili peppers in water until soft.
Blend tomatillos, serrano chili peppers, garlic, onion, cilantro,
and salt to taste in blender. Pour salsa into a saucepan and bring
it to a boil. Add the cream and stir well. Add chicken broth for
some flavor and more salt if needed.
Cook 1 chicken with garlic, onion, and salt until tender. Cool and
shred.
Saute 1 small onion in oil until it browns quite a bit. Add more oil
if needed and saute the shredded chicken a little bit. Add 1/4-1/3
cup of the green salsa or just enough to give it some moisture.
Heat oil in a frying pan and pass the corn tortilla through the hot oil
a few seconds and place on a napkin covered plate. In a 13 x 9 pan
pour a little salsa in the bottom. Put a couple Tbl of chicken mixture
on tortilla and roll up. Put into prepared 13 x 9. When full pour on
more salsa. Top with lots of white cheese. We use manchego or
chihuahua cheese here.
Bake at 350 until cheese is melted and enchiladas are hot and bubbly
When I made this I served it with rice, refried beans, and a lettuce salad
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